← Other people’s recipes: Serious Eats’ plum sorbet

Plum sorbet, nearly finished

By | Published 2014-06-22 | Full size is 2383 × 1589 pixels

After about ten minutes more churning, the sorbet has a thick, smooth, glossy texture that looks more like a gel (which is what a sorbet actually is) than soup. It’s ready to move to the freezer.

After about ten minutes more churning, the sorbet has a thick, smooth, glossy texture that looks more like a gel (which is what a sorbet actually is) than soup. It’s ready to move to the freezer.

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